Posts Tagged ‘ginger’

Between attending 2 separate (and unequivocally delicious) food festivals, on top of our usual weekendly chores, by Sunday night I was looking for a little liquid refreshment and a well deserved wind down.

While sitting at the dinner table shucking the 2 quarts of shell peas that I’d forgotten about in the fridge and enduring the sweltering heat from a pan of oven roasted veggies destined for stock, the Everyman offered to fix me a drink that would be good for what ailed me. I didn’t know what I was in the mood for, so I just asked him to surprise me, something I’ve come to realize he is quite adept at.

The resulting cocktail was delicious, even if it did slightly look like I was drinking a mud puddle. Honestly, I think that might be part of the appeal, though.

Moreover, I’m really quite starting to like this Domaine de Canton stuff. Here’s hoping that the LCBO doesn’t delist it too soon.

This past Friday brought the first of a summer’s worth of shortened afternoons at my company.

One marked improvement over my past place of employment is the option of banking 2.5 hours during the week in order to leave 2.5 hours early each and every Friday June through September. But since the Everyman and I commute together, last year I spent most of my afternoons off shopping, running errands or checking out the local farmer’s market until he finished work.

The first one this year was true to form. After hightailing it over to the closest passport office to get myself renewed for an upcoming trip, I strolled back to the mall and made a pit stop at the LCBO. I relish a trip to our province’s liquor control board as much as I do my rare jaunts to the grocery store. Wandering aimlessly from aisle to aisle taking in the newest trends in libations, I often find myself getting inspired. Since months can go by without a visit to the liquor store, nearly every time I go I find something new.

This time was no different. Just north of the Vintages section in the cabinet full of premium spirits I found an interesting and new blend called Domaine de Canton gingerliqueur. Encased in a stylized frosted bottle reminiscent of a thick stalk of bamboo, the spicy sweet liqueur was too unique to pass up. I’m pretty sure Canton has been sold in the US for some time, but this is the first I’d ever seen or heard of it north of the border. It didn’t take me long to decide that it should come home with me too, though it squeezed out the purchase of a bottle of 3 Olives Rootbeer Vodka due to space and upper body constraints.

Once home, the Everyman and I collaborated on a drink I’ve christened The Gin-zing because the ginger-based bevy has an unexpectedly flavourful kick.(more…)

As I get ready to go off into the great white yonder to spend Christmas at the Everyman’s family’s cottage, I’d like to leave everyone with my best wishes for a wonderful celebration, and some pictures of the holiday edibles that will be gracing our dessert table this year (courtesy of yours truly).

No matter what you may get up to tomorrow, I wish you all the best in doing it!

That right there is a little tribute to a friend (who we’ll just call Squinty) and one of his favourite songs by a lady named Michelle Shocked called Makin’ Jam.

Coincidentally, I decided to make some jam of my own yesterday evening.

I haven’t done much preserving yet this year in comparison to last year, but that’s just because I made so many jams, jellies, preserves, conserves and syrups that I haven’t needed to replenish much of my supply just yet. And while I love jam so much that I can eat it unadulterated by the spoonful, I don’t have too many opportunities to use it in my day to day life, so it really lasts around our household. The only thing we’ve practically run out of were those fabulously tangy gherkins; we’re down to the last pint jar and are severely rationing them until I can make another batch. I’ll be making a double batch this year just in case.

This recent jam session came about because I wanted to use up the rhubarb I received in our farmshare box last week. Having grown up in Winnipeg where rhubarb is plentiful, I can wax poetic about the stuff, but I’m not a big fan of it when it’s cut with strawberries, as is common when adding rhubarb to jams. I started thinking that a pure rhubarb jam might be an interesting iteration, so I began planning my attack and gathering tools in the kitchen.

I combined the chopped up farmshare bundle with some sugar, chopped candied ginger, and a split vanilla pod and let it simmer on the stovetop for about 45 minutes on low. Toward the end when it began to reach that perfect sticky consistency, I checked the flavour and added a splash of lemon juice for good measure. Funnelled into a jar it made just enough for 1 cup of jam. Voila!